What Al Roker Eats for Breakfast

As the weather anchor of Today, Al Roker plays an integral role in many peoples' daily morning routines. (Including ours—Bon Appétit staffers have spent plenty of early mornings on set with Mr. Roker whipping up chicken thighs and the perfect BLT.) To do that, Roker, who is also a cookbook author and producer, has to get his own day going before most of us have even had our first cup of coffee. Here's how he does it—without even a hit of caffeine.

I wake up at 3:15 a.m. and shower, shave, get dressed, and then call my Today Show meteorologist at about 3:30. At about 4 o’clock, I get on a call with the Weather Channel, and then I walk the dog. While I am on that call, I make my son’s lunch and pack whatever I am going to bring during the day, like frozen berries and ginger, for my breakfast smoothie. I have been doing this for so long—I think it was about five years ago is when I really started to do the smoothies. Before that, I used to do cereal or a muffin or something like that.

At 4:30, weather permitting, I jump on my bike and ride it to work. At 5 o’clock, I go to what I like to call special effects (a.k.a. makeup). At 5:15, I walk across the street to 30 Rockefeller Plaza where I do "Wakeup with Al" on the Weather Channel. Then I start The Today Show at 7, and after my 7:30 weather I usually make a protein smoothie, which consists of protein powder, fiber powder, 8 ounces almond milk, frozen berries, a little ginger, and a little agave. Maybe I will throw in a little almond butter. Between 7:40 and 8:15 is when I have that. Then I do various segments on The Today Show and finish up at 10.

During the week, I stick to that routine. On the weekends, I will get up depending on what time the kids get up (I have an 11-year-old and a 14-year-old), so that’s usually around 7:30 or 8. I walk the dog, make breakfast, and do weekend things like take my son to taekwondo or take my daughter to acting and dance classes.

On the weekend, I will have a couple of eggs over easy, some whole wheat toast, and berries. On Sunday, we tend to go to church so I will have some cereal, like Rice Chex, with skim milk, flaxseed, and berries. We sometimes like to go to brunch after church at Fred's at Barneys. There, I usually get the grilled shrimp and couscous salad, or an omelet.

Kristin Tice Studeman is a fashion and food writer based in New York City. She is a former Style.com editor and in addition to regularly contributing to The New York Times, she has written for Condé Nast Traveler, Interview, Women's Wear Daily, and V Magazine. Follow her on Twitter @kristintice and Instagram @kristinticestudeman.